Zucchini and Apple Greek Yoghurt Cake
A moist and delicious cake made with zucchini, apple, and Greek yoghurt. A healthy and satisfying treat!
Equipment
- 1 Large Bowl
- 1 9-inch Cake Pan
- 1 Grater
- 1 Mixer Hand or stand mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.25 tsp salt
Wet Ingredients
- 3 large eggs
- 0.75 cup granulated sugar
- 0.5 cup Greek yoghurt Plain, non-fat or low-fat
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
Produce
- 2 cups grated zucchini Excess moisture squeezed out
- 1 cup grated apple Peeled or unpeeled, your choice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.2 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, 0.25 tsp salt
- In a separate bowl, beat together the eggs and sugar until light and fluffy. Stir in the Greek yoghurt, oil, and vanilla extract.3 large eggs, 0.75 cup granulated sugar, 0.5 cup Greek yoghurt, 0.5 cup vegetable oil
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and apple.1 tsp vanilla extract
- Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and serve.
Notes
For a healthier option, you can reduce the sugar content or use applesauce to replace some of the oil. Feel free to add nuts or dried fruit for extra flavor and texture.